No-Bake Lemon Cheesecake Cream Pie [0000890]

Ingredients:

1 gluten-free graham cracker crust (store-bought or homemade)
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (gluten-free)
1/3 cup fresh lemon juice
1 teaspoon gluten-free lemon zest
1 teaspoon gluten-free vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
Fresh lemon slices and additional lemon zest for garnish (optional)

Instructions:

If you're making a homemade gluten-free graham cracker crust, prepare it and let it cool completely before using.

In a mixing bowl, beat the softened cream cheese until it's smooth and creamy.

Add the sweetened condensed milk, fresh lemon juice, gluten-free lemon zest, and gluten-free vanilla extract to the cream cheese. Mix until well combined and smooth.

In a separate mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour the lemon cheesecake filling into the gluten-free graham cracker crust, spreading it out evenly.

Refrigerate the pie for at least 2-3 hours to allow it to set and chill.

Just before serving, garnish with fresh lemon slices and additional lemon zest if desired.

Slice and serve your gluten-free No-Bake Lemon Cheesecake Cream Pie, a delightful and citrusy dessert!